Kinda Kolsch big batch - Beer Recipe - Brewer's Friend

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Kinda Kolsch big batch

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 15.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Wednesday May 11th 2016
1.050
1.009
5.5%
24.6
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Pilsner20 lb Pilsner 38 1.6 72.4%
5 lb American - Vienna5 lb Vienna 35 4 18.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 7.2%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 2.3%
27.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 16 25%
3 oz Tettnanger3 oz Tettnanger Hops Pellet 3.5 Boil 30 min 8.6 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.14 each whirl floc Fining Boil 10 min.
1.50 tsp Gypsum Water Agt Mash 0 min.
3.50 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Austin city water Oak Hill - Winter 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 14 18 35 39 65
Austin City water filtered through Pur mineral filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Protein rest Temperature -- 122 °F 15 min
2.5 gal Sach. rest Infusion -- 146 °F 45 min
2 gal Dextrine rest Infusion -- 158 °F 15 min
2 gal Mashout Temperature -- 169 °F 15 min
10 gal Sparge -- 170 °F 90 min
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.4 gal (77.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.4 gal (29.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 0.75 qt/lb 5.18 20.7  
Mash volume with grains 7.39 29.6  
Grain absorption losses -3.45 -13.8  
Remaining sparge water volume (equipment estimates 17.92 g | 71.7 qt) 14.02 56.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.4 g | 77.6 qt) 15.5 62  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 19.2 76.8
Equipment Profile Used: System Default
 
Notes

Mash efficiency is usually higher - if staying in style is important, adjust grain bill.
Single infusion at 148-150 will work very well, too.
K-97 really seems to work best at just below 60 degrees.
Thick krausen for 2 weeks or more.
Raise temp day 10-14. Rack to secondary around day 21.
Should clear without cold-crash by day 28 and be ready to package.




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  • Last Updated: 2019-03-20 14:54 UTC